Lentil Soup Research Articles

Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup.

Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human health. The cooking technique affects the bioavailability of nutrients and bioactive compounds, making it crucial to explore optimal alternatives to maximize them. The objective of this study was to explore the influence of different cooking techniques (boiling, pressure cooking, sous-vide, and cook-vide) on the physicochemical properties and bioactive characteristics of a ready-to-eat vegetable lentil soup. For this, the bioaccessibility of those compounds was assessed through an in vitro simulated gastrointestinal methodology. The firmness of vegetables was established to define treatments' cooking times, allowing subsequent comparison of the nutritional and functional properties of the soups. The color of vegetables was also evaluated as a quality parameter, which contributed to providing a global vision of the process impact. The results revealed that in vitro digestion (IVD) caused a decrease in all bioactive compound determinations for all cooking treatments of up to 72% for total phenols, 92% for lycopene, 98% for carotenoids, and 100% for vitamin C. Additionally, the antioxidant activity of the soups after thermal treatment improved up to 46% measured by the DPPH method. This study emphasizes the importance of considering the digestion process in the selection of the most adequate cooking technique. After IVD, traditional cooking (boiling) reached the maximum total carotenoid and lycopene contents; cook-vide and pressure-cooking techniques provided the highest total phenol content, showing these three techniques to have the maximum antioxidant capacity.

Simple ways to improve nutrient content and health profile in different types of foodservice products

ABSTRACT This study shows how two foodservice products, French fries with sausage (representing vice food) and vegetable and lentil soup (representing virtue food), can be reformulated to meet the nutritional recommendations without compromising consumer acceptance. The reformulation process involved recipe development and testing, including techniques such as salt reduction, fat quality modifications, and spicing solutions to compensate the flavor changes. The reformulated products were evaluated by both consumers (N = 123) and sensory professionals (N = 9). Consumer testing revealed no significant differences in overall pleasantness between the original and the reformulated products. However, the reformulated versions received higher ratings for smell and pleasantness of appearance. This suggests that it is possible to reformulate products with conventional nutrient profiles without negatively affecting consumer acceptance. The sensory professionals also evaluated the reformulated products similarly. The nutrient content of both products significantly improved following reformulation. The study concludes by recommending the widespread implementation of reformulation techniques in the foodservice industry. Authorities are encouraged to support this by providing funding for training in recipe modification techniques. In addition, closer cooperation and knowledge sharing among stakeholders in the food supply chain are recommended to further enhance the implementation of reformulation practices.

Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation

The Complementary Food Program for the Elderly (PACAM) aims to reduce the micronutrient deficit of Chilean elderlies through the free distribution of foods fortified with minerals and vitamins. However, PACAM products are sensory rejected and their consumption does not increase the plasma micronutrient levels of elderlies. We propose the redesign of the PACAM lentil soup to enhance its micronutrient bioaccessibility and sensory characteristics. Iron dispersions and emulsions of calcium and vitamin D3 were encapsulated by spray drying and in vitro digested. The most bioaccessible particles were mixed with extruded flours to develop an instant soup. Micronutrient bioaccessibility and physical and sensory characteristics of the rational designed and PACAM lentil soups were compared. Spray drying encapsulation of iron dispersions and calcium and vitamin D3 emulsions significantly increased their bioaccessibility at particle (41, 4.9, and 2.3 times higher for iron, calcium, and vitamin D3, respectively) and food (20%, 29%, and 37%) levels. It was reinforced by adding extruded flours with lower amounts of micronutrient inhibitors, which positively affect the reconstituted soup's consistency, flavor, and color. The redesign of lentil soup improved its nutritional and sensory quality; however, future nutritional interventions are mandatory to confirm its micronutrient bioavailability.

Dietary patterns associated with the risk of pancreatic cancer: Case-control study findings.

Diet is an important modifiable lifestyle factor, but epidemiological studies evaluating the association between dietary patterns and pancreatic cancer (PC) have reported inconsistent findings. This study aimed to evaluate the impact of several dietary choices on the risk of PC among newly diagnosed Jordanian patients. A case-control study was conducted at major teaching and general hospitals, including a Jordanian oncology center. The study included 101 patients with incident pancreatic cancer and 314 controls. Data was collected using interview-based questionnaires. Dietary intake was estimated using a validated Arabic and reproducible food-frequency questionnaire. Dietary patterns were derived using Principal Component Analysis. Multinomial logistic regression was used to estimate the association between dietary patterns and PC. Four dietary patterns were identified. The "Traditional" dietary pattern, which presented a diet rich in fresh fruits, vegetables, milk, yogurt, and lentils, was associated with a significant decrease in the odds of PC (OR = 0.42, 95% CI = 0.21-0.84) for the third quartile compared to first one. The "High-fruit" dietary pattern, which was loaded with strawberry, melon, watermelon, and other fruits, significantly reduced the odds of PC (OR = 0.38, 95% CI = 0.19-0.75) for the second quartile compared to the first one. The "Soup" dietary pattern was mainly composed of vermicelli soup, vegetable soup, lentil soup, and mushroom soup, which decreased the odds of PC (OR = 0.18, 95% CI = 0.07-0.38). There was no relation between PC and the "Western" dietary pattern, loaded with beer, wine, roasted lamb, meat, chicken sandwich, beefsteak, and fried fish. The "Traditional," "High-fruit," and "Soup" dietary patterns were associated with reduced risk of PC among Jordanians.

Screening of South Indian Culinary Melon (Cucumis melo subsp. agrestis var. acidulus) Accessions for Downy Mildew Disease under Natural Epiphytotic Condition

Culinary melon also known as non dessert cucumber (Cucumis melo subsp. agrestis var. acidulus) belongs to the family Cucurbitaceae. It is widely cultivated in Southern parts of Indian subcontinent. It is mainly utilized for preparation of lentil soup, sambar, dosa, palya and chutney. 70 accessions were collected from six South Indian states namely Karnataka, Kerala, Andhra Pradesh, Tamil Nadu, Telangana and Goa. The accessions were evaluated for incidence of downy mildew resistance during Kharif 2018 under natural condition. The percent disease index (PDI) for downy mildew ranged from 3.70 to 48.64%. 10 accessions showed resistance to downy mildew. Among them, accession MS21 showed resistance with average least PDI of 3.70 followed by MS 6 (6.54). 50 accessions were found to be moderately resistant with average PDI ranging from 20 to 39.80. 12 accessions were found susceptible with PDI ranging from 41 to 49. None of the accession was found highly susceptible to the disease. The resistant accessions can be utilized as donor parents for resistant breeding in the improvement of culinary melon as well as melon group of vegetables.

Did The Stoic Lentil Soup Come From The Epicurean Kitchen?: Some Thoughts On a Neglected Stoic Doctrine (SVF 1.217)

This article deals with the doctrine that the Stoic sage will be prudent in seasoning his lentil soup. It is argued that this tenet, which late doxographers ascribed to Zeno, should actually be traced back to the Epicurean Colotes. It reflects his usual polemical approach of ridiculing the doctrines of his opponents by pointing to their concrete and absurd implications.

TRAGEIN-ODIA AND KOMOS-ODIA AS «SONGS OF FOOD & RAMPANT DRUNKENNESS» IN THE RECONSTRUCTIVE SEMIOSIS OF OLGA FREJDENBERG

TRAGEIN-ODIA AND KOMOS-ODIA AS «SONGS OF FOOD & RAMPANT DRUNKENNESS» IN THE RECONSTRUCTIVE SEMIOSIS OF OLGA FREJDENBERG

In Vitro Dissolution Study of Metronidazole Tablet in Different Fluids

Objective: The plot of this study is to obtain a grasp regarding the effect of different fluids (Gastric medium, simulated gastric fluid without enzyme, ORS solution, rice water, lentil soup, watermelon juice, apple juice, mango juice, pomegranate juice, black and green tea) on dissolution of metronidazole tablet by alteration of different medium. Method: Our study had focused on the in vitro dissolution study of metronidazole in the presence of different fluids (Gastric medium, simulated gastric fluid without enzyme, ORS solution, rice water, lentil soup, watermelon juice, apple juice, mango juice, pomegranate juice, black and green tea) which has been commonly used in diarrheal condition to obtain quickest and profound dissolution for the metronidazole tablet. Different dissolution medium was prepared from 200 ml of fluids and 700 ml of 0.1 N HCl. pH was adjusted to pH 1.2. One commonly available marketed brand is used for the study. Dissolution study was performed as per mentioned in Indian pharmacopoeia. For the analysis of study, we used Graph Pad prism version 8 and Microsoft excel. ANOVA followed by Tukey's test was performed for the comparison of dissolution in different fluids Result: The mean dissolution of metronidazole tablet in Rice water, Lentil soup, Watermelon juice, Mango juice, Pomegranate juice, Black tea and Green tea are significantly different from the dissolution on 0.1 N HCl medium (p 0.05, 95% CI).The highest percentage drug release of Metronidazole was found in apple juice (102.78 ± 2.10). In lentil soup dissolution of Metronidazole doesn’t complies with the IP specification (78.69 ± 1.89). Conclusion: Metronidazole tablet plays a vital role in treatment of diarrhea but before it shows its therapeutic effect on body, it must have to dissolve first. So, dissolution is considered as an important parameter to determine the bioavailability of drug as well as its efficacy. Our study concludes that administration of apple juice can be beneficial on other hand lentil soup can decrease the therapeutic effect of metronidazole tablet.

Production and Evaluation of dried Lentil soup and Bissarah

The aim of this study was to production and evaluation of Lentil soup and Bissarah as precooked foods could be prepared in few minutes. Shifting to the results, it was reported that dried lintel soups and Bissarah had high protein content (24.07 and 21.75 %), potassium is the most predominated elements with values of 797 mg/100g in dried lentil soup and 546 mg/100g in Bissarah. HPLC technique showed that Lentil soup and Bissarah were rich in leucine, lysine, and arginine as essential amino acids, as well glutamic and aspartic acids as non-essential amino acids. Result showed that the Bissarah extract had higher total phenolic content, than Lentil soup extract. Gallic acid, Pyrogallol, Vanilline were detected to be the major phenolic components in Bissarah extract meanwhile, Pyrogallol was the predominant in Lentil soup extract. Bissarah and Lentil soup may be good sources of antioxidant agents, which its extracts had the lowest value of IC50 (1.2 and 0.77mg/ml) respectively. Antinutritional factors as phytic acid decreased in the end product, as a result of cooking and heat treatment. During storage period for six months there is no a remarkable changes in all of protein, fat, ash and fiber contents in both of dried lintel soup and Bissarah. As well these products were characterized by high microbiological quality where the number of microbes and detection of aflatoxins are within the Egyptian standard specifications values .Sensory evaluation were acceptable for both lentil soup and Bissarah. Therefore, we recommend publishing the importance of these food products (dried lintel soups and Bissarah) as a food rich in minerals, fibers, phenols and antioxidants, at the same time an easy to prepare and inexpensive food.

The Nutritional Value of Improving Dried Lentil Soup

The main objective of this investigation is to prepare a quick and high quality lentil soup characterized with nutritional value in the form of powder from formulated dried soups. Dried soup mixtures formulated by lentil, mushroom, egg powder and dried sweet whey at different ratio. Three formulas were prepared and compared with lentil soup only for organoleptic properties, color, rehydration ratio, proximate analysis and energy, total phenolic compounds, antioxidant activity, amino acids profile and water activity during storage at room temperature. The organoleptic evaluation of different dried soup mixtures showed that the control lentil soup (M1) recorded the highest score (46.05) followed by died whey soup (M4) (45.05). Color measurements indicated significantly increases in lightness, redness and yellowness values. The M4, M2and M3 formulas, recorded the highest value respectively. The rehydration ratio resulted in significant increase for control, and those containing mushroom and egg powder (M1, M2, and M3), main while the presence of dried whey showed significant decrease. The chemical composition indicated that the M3 formula had the highest protein content followed by M2 and M4 compared with control. Fat and fiber content in the different soup mixtures had no significant differences as well as total carbohydrates which had the highest values in M4 followed M1, M2 and M3, respectively. The obtained results revealed that different dried lentil soup mixtures may contain a sufficient amount of minerals (Fe, Zn, Ca, and Se) to cover the human mineral requirements and also a good source of phenolic acids and antioxidant activity. The major essential amino acid in the different mixtures (M2,M3 and M4) soups was leucine which found in high amounts followed by lysine and valine compared to the control (M1) .The major non- essential amino acids were glutamic, aspartic and arginine acids followed by serine, alanine and proline which were nearly, similar all different soups mixtures. The water activity of different soups mixes increased with progressive the storage period with the type of packaging materials. The overall increase was laid safe limits was aw=o.6. From the obviously results it could be recommended that the lentil, mushroom, egg and whey powders could be a common new and successful ingredient to use in preparing a novel generation of healthy food products. The formulas from these ingredients increased the nutritional value, antioxidant activity and the amino acids. Finally, high quality and nutritional properties of different lentil soups mixtures were in order of M3 M2 and M4, comparable by M1 as a control.

Home Fortification of Rice With Lime: A Novel Potential Way to Reduce Calcium Deficiency in Bangladesh

In order to improve calcium status, fortified rice should have acceptable organoleptic properties of that food. We aimed to assess whether home fortification of rice with slaked lime can increase calcium content of rice and whether this fortified rice is well tolerated in a nutritionally at-risk population. This experimental study measured the calcium content of rice cooked with different concentration of lime and assessed the acceptability of fortified rice among 400 women and children. Each participant received fortified rice with one of five concentrations of lime (0, 2.5, 5, 7.5 or 10 gm per 500 gm of rice), with or without additional foods (lentil soup or fried green papaya). All participants were asked to score the organoleptic qualities on a hedonic scale. Analysis showed that rice calcium content increased in a dose- response manner with increased lime during cooking (76.03, 205.58, 427.55, 614.29 and 811.23 mg/kg for given lime concentrations). Acceptability of the meal was greater when additional foods were served with rice at all lime concentrations. In both groups, the 7.5M arm reported highest overall acceptability (children, 6.25; women 6.10). This study found significant association between overall acceptability (different concentrations of lime mixed rice; with/without additional foods) and between groups (women vs. children) (p value = < 0.001) where-as no association was found within groups. Lime-fortified rice can be feasible considering the calcium uptake of rice and organoleptic character. Further research on bioavailability can establish a solid foundation that will support design of an effective intervention to reduce calcium deficiency in this population.

Linzensoep met odeklonje

Summary This paper offers a new reading of the longest extant fragment of Hegemon of Thasos’ parodies (fragment 1 Brandt) in the context of Greek parodic literature and ancient conceptions of literary propriety (τὸ πρέπον or decorum). After a brief overview of Hegemon’s life and works and an introduction to the ancient term παρῳδία and the history of Greek parodic literature, the paper suggests that the incongruity between elevated style and lowly subject matter is the most salient feature of ancient parody. This contrast between form and content, it argues, is at odds with ancient norms of literary propriety, which prescribed that manner and matter should form a harmonious unity. Throughout Greco-Roman history, parodic texts overtly play with their incongruity by finding various ways of denying accusations of transgression. Hegemon’s fragment 1 is perhaps the earliest instance of a parodist grappling with the issue of literary propriety. The paper shows how in Hegemon’s epic, Homeric language contrasts with the iambic (or iambos-like) content of his poem; how the poet authorizes his parodic transgressions of genre through the divine permission of Athena; and how he invokes his nickname, ‘Lentil Soup’, to argue that παρῳδία is the most suitable genre possible for him.

What Men are Made Of, and: Again the Mind Apart

What Men are Made Of, and: Again the Mind Apart Justin Wymer (bio) What Men are Made Of Animus, anus, junebugs in the britches.A voice with a father's jawline behind it.In line at the feedstore, staring at calves hauling shaped, then trying to read the wall.Dip-lipped, drowsy, never over suckling. I have a lump therefore a breast.I have similitude to how menverb nouning as too squirrely. I wear my nailsdelicate. Heresy's a pretty name forthe baby. Calling me Baby can beheretical, even in the mind, orso had said a man. To be clear: I didn't die from the pastor come get mefor over-avid honeysuckle consumption.Man, after all, must survive his station. His body is notational: crossstick / choke / center edge / scrape / let ring /rim shot / bell / edge the bell / let ring. What pleasure isn't notional? What man doesn't want to be beautiful? Let me rubthe angry blush from your ears. I'm sorryfor knowing how to please youbut letting knowledge stand for act: The wild grape vine swung across the ravine oncan't ever root, it crawls the hardwood torsoup to find where canopy slits to sun. [End Page 71] Again the Mind Apart I exist in memory and portent. No father or father yes. A man I met fell in love with a poet like the father of the man I ruined myself for. He talks of cruising in Kentucky, how many taps it takes to get to the center of longing. I never got the chance. Green hills, murmured into, I. Dog brought a deer hip to the door rug as a gift. Out of pride. Out of anger at those who live better. Hidden in proverbs, the child of eventual legal ravishing. We couldn't always pay for haircuts. On the table now a pack of cigarettes, lentil soup bowl, book of Spanish proverbs, passport, key, a tissue I hardly remember ruining. I would rather come from anywhere the anonymity loves. The looks drip off me like oil on a bulb. So I try to compass. To count the hair shops, escape into apothecaries where recipes promise reasons not to close. Try to bow like a dead man petitioning to see grass again. Collect laughter and unstifle it. Who told you that, I want to ask, was it about the stain above my pocket? Drink more acid, rub the oily yellow peel over my hands before washing, not say "hands" too often, let them linger on my shoulder without thinking we're figures hanged in a cave together, and buy some house shoes. To be my own conduit, a single louse caught in a wave, trying to say yes. At dawn I put on my face again. I breathe out faded envelopes. One thought is a dale, the gift of green murmur; one, a humming pelvis; one, a man confused at the twenty-nine jasmine hanging from his heart. [End Page 72] Justin Wymer Justin Wymer is an Appalachian poet, editor, and educator. He has been awarded fellowships from the University of Iowa, Spanish Ministry for Culture and Sport, Academy of American Poets, Radcliffe Institute, and Harvard Office for the Arts as well as a Rockefeller International Experience Grant. Currently, he is pursuing a PhD at the University of Denver, where he curated a folio on queer-trauma-related literature for Denver Quarterly. His first collection, Deed, won the 2018 Antivenom Poetry Prize and will be published by Elixir Press in 2019. He lives in Denver. Check out his website at justinwymer.com. Copyright © 2019 University of Wisconsin Board of Regents

Developing Viscosity Modelling for Traditional Liquids in Egypt

Objectives: The aim of this study was to develop a low-cost methodology for preparing different thickened liquids with different consistencies and viscosities that mimic the viscosities of culturally relevant traditional Egyptian liquids, which can be easily used in the fiberoptic-endoscopic evaluation of swallowing. Materials and Methods: The textures of 9 traditional Egyptian liquids were quantified with the International Dysphagia Diet Standardisation Initiative (IDDSI) Flow Test and spanned the entire range of the IDDSI scale. We then developed texture-modified fluids that matched each dietary fluid texture for endoscopic dysphagia assessment using a regionally available, inexpensive, starch-based thickening agent. Results: Our results indicate simple methods of assuring that fluids used during swallowing testing with endoscopy can be matched to dietary fluids to ensure appropriate dietary prescriptions for people with dysphagia. The changes in the thickness and viscosity of the prepared liquid samples were detected and studied separately. The measured samples include some traditional Egyptian fluids (molokhia, lentil soup) in addition to commercially available fluids and pudding. Conclusion: The method can be applied to develop thickened liquids with different consistencies to model the traditional, naturally thickened liquids in Egypt and many other developing countries.

Effects of Turmeric Addition on Chemical Composition, Antioxidant Activity and Sensory Evaluation of Lentil Soup

Effects of Turmeric Addition on Chemical Composition, Antioxidant Activity and Sensory Evaluation of Lentil Soup

Long Lost Lore of a ‘Land’ Called Home

I grew up in a household that crossed boundaries.And as a result, I faced relentless questions from my classmates, their parents, my neighbors, local shopkeepers, even pedestrians. Asking uncom-fortable questions tominority people like “why don’t you eat beef?” or “why don’t your men under-go circumcisions?” or “why do you give sambar to your lentil soup?”is normal in Bangladesh, where I live. I was taught to overlook these questions—to know them as rhetorical queries, to which there can be no sane reply. What justified the casual insults hurled at me as a representative of a minority?

ПРЯНОЩІ ТА СПЕЦІЇ У НАЦІОНАЛЬНИХ СТРАВАХ ТУРЕЦЬКОЇ КУХНІ

The content and scope of the concepts of "spices" and "herbs" are determined in accordance with the recommendations of the Food and Drug Administration. The reasons for the growing demand for the export of spices and herbs from Turkey in the current conditions of the world economy are studied. Spices and herbs have been singled out as invariable ingredients of oriental cuisines in general and Turkish cuisine in particular. It is established that the Turkish national cuisine undoubtedly belongs to the oriental cuisines by its origin; however, the taste of the dishes is moderately spicy compared to other Eastern cuisines, which is influenced by Mediterranean cuisines, including Greek. The influence of spices and herbs on the formation of national dishes of Turkish cuisine over the centuries (lentil soup, chifbas, milk soup "Tarkhana", kokorech, sudzuk, imam bayaldi), as well as their benefits for human health have been studied. The properties of the most used classic and local spices and herbs of Turkish cuisine are analyzed. The role of spices and herbs used to enhance the taste of dishes in Turkish national dishes, which is an excellent source of polyphenols and cooking technology on fire or in a microwave oven, which increases the antioxidant potential due to the additional release of polyphenols during heat treatment, as dry heating (which is not typical for Turkish national cuisine), frying and grilling processes, on the contrary, reduce their antioxidant properties and lead to loss of nutrients. The national dishes of Turkish cuisine are considered for the content of spices and condiments as invariable components of oriental cuisines used, it is determined that such dishes as shifa chorbasy, kokorech, imam bayaldi have a high content of polyphenols, which has a positive effect on human health.

Medical nutrition in mental health and disorders.

Byline: M. S. V. K.. Raju Dr. Prasad Rao Garu, distinguished guests and friends, I have been looking forward to this moment with much trepidation for almost a year, because the unwritten law of the society lays down the rule that its presidents must speak on any topic of their liking, or disliking as the case may be, on a day like this. I have been a sort of an up-and-down all-rounder in psychiatry all my life in the armed forces and the “civilized” existence after bidding adieu to uniform. Over the years, I have had the privilege, as a teacher, of putting some brilliant minds through their paces in psychiatry, dabbled in surface-skimming research on a variety of topics ranging from schizophrenia, substance use, imaging, phospholipids, genetics, neuroendocrinology, sleep, and dreams; I have an abiding interest in military psychiatry and I am a clinician with some interest in the currently unglamorous unconscious processes. As I mulled over the looming specter of the speech, several topics clamored for attention. To my utter unease, I was not finding any one of the topics interesting enough to excite my little grey cells. Fortunately, a couple of weeks ago, I traveled to my native village in Odisha to pay obeisance to our family deity. It so happened that I was required to attend to a lady there who was in some distress. Besides some words of comfort, I was obliged to procure and provide the medicines as well to her. She took the proffered pills as if they were an offering of the Gods and then asked me what she should eat. Unwittingly the tribal lady made the unease in my mind cease at that very moment. I decided to speak on food and all the good, and in certain cases bad, it does to a person in sickness and health. It is very common for the patients in India to ask what food substances they should and should not have while undergoing treatment. It is a way of life in traditional homes in India to consider food as the manifestation of the immanent and transcendent unity called Brahma or Atman: “Annam Parabrahma Swaroopam” are the oft-quoted words of the elders to the young. The Taittiriya Upanishad, a treatise of philosophy of more than 3000 years antiquity, states “Annam Bhootanam Jyeshtam tasmat annam sarvaushadam ucyate” which when translated means “Food verily is the eldest born of beings and therefore it is the healing herb for all.”[sup][1] I still remember vividly the surges of energy and sense of luminescent wellness that coursed through my person on eating small cups of cooked rice with warm lentil soup after getting thoroughly shaken and stirred by bouts of malaria in childhood. Intuitively, we all recognize the healing qualities of food but somehow we seem to have lost the way as we started focusing exclusively on molecules. Fortunately, there is a resurgence of interest in nutrition in mainstream psychiatry of late.[sup][2],[3],[4],[5],[6] The World of Nutrition The world is facing a nutritional crisis. Approximately 3 billion people of the world have low-quality diets. Despite the gains of reducing hunger over the past 25 years, malnutrition prevails in all forms affecting one in three people worldwide. Poor diet is responsible for the largest burden of global ill health: six of the top 11 risk factors are diet related. The “double burden” of undernutrition on one side and obesity on the other is a phenomenon of this century.[sup][7] Nutrition continues to be a central health, economic, and sustainable development challenge for every region on the planet.[sup][8] Globally, while 794 million are calorie deficient and 2 billion suffering from micronutrient malnutrition, 1.9 billion are overweight/obese, 161 million children under 5 years of age have stunted growth indicating chronic malnutrition, and 57 million of children

The relationship of heavy metals contents in soils to their content in legume seeds used in famous traditional food in kurdistan region-iraq

In this work the level of risk heavy metals contents in Cowpea seeds comparison with heavy metal content in soil was studied. For the experiment three cowpea cultivars (brown, red, white) were used. Cowpeas were harvested at full ripeness in Kalak location in Erbil city. The flame AAS (AAS Varian AA Spectr. DUO 240 FS/240Z/UltrAA) was used for the determination of heavy metal contents in soil and plant materials. The soil which cultivated Cowpea, characterized neutral to slit alkali, with a typical content of cations K, Mg and P. Beans and the seeds of faba bean, cowpea and chickpeas boiled with salt eaten in the form of Lablabe, traditionly used heavy sweets such as knafa. Ful, which is fava beans cooked with chickpeas (garbanzo beans) or make soup from fresh cowpea, fresh faba bean, fresh fasoulia, as well as lentil soup (shorbat adas) and different kinds of salad after boiled. Cowpea grain legumes occupy an important place in human nutrition, especially in the dietary pattern of low income groups of people in developing countries. The level risk heavy metal contents in the soil determined was only Cd content was on the level of limit value given for the soil extract by aqua regia as well as Co content was higher than the limit value given for the relationship between soil and plant. All of determined values were lower than critical value extracted by NH4NO3 only the maximal available soil content of mobile Pb forms was exceeded but cowpea accumulated seeds in amounts the risky elements contents, with the exception of Ni, did not exceed limit for the maximum levels of chosen risk elements in studied legume. The content of the metals studied with the exception of cadmium, not exceed the maximum permissible value in legumes, as defined in the Codex Alimentarius. The aim of this research, to study or determine the content of risky heavy metals (Cu, Ni, Cr, Pb, and Cd) in the soil and their relationship in selected varieties cowpea seeds cultivar. Faba bean and Fresh bean with tomatoes uses for preparing soup, or a popular snack eaten on boiled and roasted in oil with egg or onion, other legume seeds broad bean, fababean, lentil, pea, chickpea used for different traditional foods in Iraq.

Development and validation of a photographic food atlas for portion size assessment in the southern plains of Nepal.

To develop and validate a photographic food atlas of common foods for dietary assessment in southern Nepal. We created a life-sized photographic atlas of forty locally prepared foods. Between March and June 2014, data collectors weighed portion sizes that respondents consumed during one mealtime and then a different data collector revisited the household the next day to record respondents' estimations of their previous day's intakes using the atlas. Validity was assessed by percentage error, Cohen's weighted kappa (κ w) and Bland-Altman limits of agreement. Dhanusha and Mahottari districts in southern Nepal. A random sample of ninety-five adults in forty-eight rural households with a pregnant woman. Overall, respondents underestimated their intakes (mean error =-4·5 %). Rice and dal (spiced lentil soup) intakes were underestimated (-14·1 % and -34·5 %, respectively), but vegetable curry intake was overestimated (+20·8 %). Rice and vegetable curry portion size images were significantly reliably selected (Cohen's κ w (se): rice=0·391 (0·105); vegetable curry=0·430 (0·139)), whereas dal images were not. Energy intake over one mealtime was under-reported by an average of 569 kJ (136 kcal; 4·5 % error) using recall compared with the weighing method. The photographic atlas is a useful tool for field estimation of dietary intake. Average errors were low, and there was 'modest' agreement between weighed and recalled portion size image selection of rice and vegetable curry food items. Error in energy estimation was low but with wide limits of agreement, suggesting that there is scope for future work to reduce error further.